According to Culbert, critical violations include keeping food at improper temperatures, not having a sink devoted to hand washing, soap and towels, intermingling food and toxic items and lack of properly cleaned and sanitized food contact surfaces.

Minor violations, those than can be quickly corrected but still must be reported, said LeBlanc, include lack of caps or hair nets, improper storage of cooking and eating utensils and improper sanitizing procedures.

Though some of the regulations appear nitpicky, they're not.

"We are trying to minimize risk of contamination from a variety of sources," Culbert said, and Newtown businesses are good at sticking to the rules.

The town "has lots of family-run businesses," she said. "Owners take a huge amount of price and interest in their business and the community."

Since 1997, the state has required a qualified food operator in the establishment be trained in food service, cleanliness and sources of potential illnesses, she said.

Additionally, sewers rather than septic systems are preferred waste removal systems for restaurants and food establishments.

"Sewers have eliminated septic problems," Culbert said.

When owners and others who sell or serve food lose points during an inspection, the cause is usually not negligence, but "may be lack of knowledge."

LeBlanc, who's been the town's food service inspector for 18 months, corrects that lack of knowledge during the inspection.

Her job, she said, involves more than looking to make sure everything meets state health codes; it also involves education.

Owners and managers are "given an opportunity to learn" when she inspects their premises, she said. "I need to review and explain all violations, if any, because I need their signature on each page of the report."

Culbert gives LeBlanc an A-plus for doing her job with thoroughness and consistency.

"Suzette is knowledgeable and a good communicator," she said. "That's very important. We're lucky to have her."